I’m trying to create recipes that you can easily make your own at the moment. By this I mean subbing in different ingredients to use what you have in your fridge or cupboard. These salmon bowls are no exception!

The marinade on the salmon is used to cook the vegetables and dress the noodles so that minimizes the steps you have to do. It’s really yummy and full of zingy ginger flavour. I made it more fructose friendly, as my tummy needed something soothing, so opted for no garlic and just the green part of spring onion. You could totally add garlic if you want to though!

I used baked, rather than fried, ramen noodles that come in those cakes like 2 minute noodles. Sobs or rice noodles would yum too, so would some steamed rice.

The vegetables I chose to use were green beans and enoki mushrooms. But cauliflower, carrot, broccoli, bok choy etc would all work well and could be cooked the same way as long as they were cut into bite sized pieces.

Don’t like coriander? Use mint or flat leaf parsley, or just leave it out entirely.

You could even sub the salmon for sliced chicken thighs or slices of tofu! If you use tofu you might need want to add some extra virgin olive oil to your noodles as the oily salmon helps to make everything saucier. It’ll also give you an omega 3 boost, just like the salmon. On that note if you’re using tofu or not, avocado would be a delicious addition!

The serving of salmon here is small because I feel like around 100g is perfect for me, you can increase it if you like!

Serves 2

Ingredients

200-250g salmon fillet

100g Ramen noodles

100g green beans, trimmed

100g Enoki mushrooms, roots trimmed

1 Tbs Spring onion

2 Tbs coriander leaves

1 lime

Marinade

1 Tbs sesame seeds

1 tsp ginger, freshly grated

1 tsp finely chopped coriander stalk

1.5 Tbs soy sauce

1 Tbs chinese cooking wine

1 tsp sesame oil

Directions

Slice salmon in half lengthways.

Make the dressing by combining all ingredients in a medium bowl, remove and set aside half of it and then coat the salmon in the remainder. Set aside.

Cook the noodles according to packet directions and then drain and toss with 1 tsp of remaining marinade and a squeeze of lime. Set aside.

Place a pan on medium high heat and add the salmon skin side down. Press down with a spatula/ fish slice. Cook for 2 minutes to crisp the skin then flip to the opposite side, cook 1 more minute. Then finish cooking the remaining sides for 30 seconds each or until just coloured. This will be medium rare, cook for longer if you prefer. Set aside.

Add the veggies to the hot pan, one side each. And spoon over any remaining dressing. Cook for 2 minutes. The beans should still be crunchy!

Divide noodles between two bowls and top with salmon and veggies. Scatter with coriander and spring onion and serve with a lime wedge.

HH. x

Cook the noodles